European Journal of Experimental Biology Open Access

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Antioxidant activity and total phenolic contents of Carcia papaya L. (Pawpaw) fruit

Muhammad Amjad1, 4*, Zobia Anwer2*, Siddra Shabbir3, Wajeeha Khan1, Suleman Raza1

Carica papaya L. is well-known for its antioxidant components and consider as a Nutraceutical. The aim of this research to determine the TPC and antioxidant activities in extracts of ripe and unripe C. papaya L. fruit. Competency of the solvents (water, methanol, acetone, chloroform, ethanol) was evaluated by analyzing extracts of ripe and unripe C. papaya L. fruit for TPC and DPPH* scavenging assay. FTC method measured the level of peroxides. In TPC extraction, the water solvent showed greater potential in both ripe (10.5±2.1) and unripe fruit (4.1±0.3) amongst all other solvents. Ethanol and water solvent showed the highest value of DPPH* scavenging activity (96%±6.81 and 72%±3.50 respectively) in ripe and unripe fruit. According to an absorbance of DPPH radicals, the water solvent showed the highest antioxidant potential in ripe fruit (86%±6.78) like chloroform solvent in unripe fruit (14%±0.03). Unripe fruit showed the lowest level of absorbance of DPPH radicals and the highest antioxidant potential amid all solvents. In the FTC method, unripe fruit showed the highest antioxidant activity and low amount of peroxides for consecutively seven days. Ripe fruit showed the highest TPC and unripe fruit showed the maximum value of antioxidant potential. C. papaya L. is a good source of antioxidant activity and is used in the pharmaceutical and food industry.